Pappardelle in Lemon Cream Sauce with Asparagus and Smoked Salmon
 
this recipe can be prepared in 45 minutes or less. 
we found this pasta just as delicious without the salmon. 
 
1 lb.  asparagus
2 large  shallots
2   lemons
1/4 lb.  sliced smoked salmon (optional)
1 lb.  dried pappardelle or fettuccine
3 Tbsp  unsalted butter
3/4 cup  heavy cream
 
trim asparagus and diagonally cut into 1/4-inch-thick slices. finely chop 
shallots. finely grate enough lemon zest to measure 1 1/2 teaspoons and 
squeeze enough juice to measure 3 tablespoons. cut salmon into 2 x 
1/2-inch strips. fill a 6-quart pasta pot three fourths full with salted 
water and bring to a boil for asparagus and pasta. have ready a bowl of 
ice and cold water. cook asparagus in boiling water until crisp-tender, 
about 3 minutes, and with a slotted spoon transfer to ice water to stop 
cooking. reserve water in pot over low heat, covered. drain asparagus and 
set aside some asparagus tips for garnish. 
 
in a deep 12-inch heavy skillet cook shallots in butter with salt and 
pepper to taste over moderately low heat, stirring, until softened, about 
5 minutes. stir in cream and zest and simmer, stirring occasionally, until 
slightly thickened, about 10 minutes. stir in 2 tablespoons lemon juice 
and remove skillet from heat. return water in pot to a boil. cook pasta in 
boiling water, stirring occasionally, until al dente and ladle out and 
reserve 1 cup pasta water. drain pasta in a colander and add to sauce with 
asparagus, 1/2 cup pasta water, three fourths salmon, remaining tablespoon 
lemon juice, and salt and pepper to taste. heat mixture over low heat, 
gently tossing (and adding more remaining pasta water as needed if mixture 
becomes dry), until just heated through. serve pasta garnished with 
reserved asparagus tips and remaining salmon. 
 
serves 4 as a main course 
 
http://www.salmonsalmon.com 
low fat salmon jerky 
 
 
-- 
(ID: 13958) Mirror: rec.food.recipes: Sat, Mar 8, 2003


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